Cooking Steps

1. 

   Step1:Weigh the materials. Pour the bread flour into the basin. Open the sugar and salt in the middle to both sides. Add yeast powder in the middl

2. 

   Step2:The flour is mixed into floccules with chopsticks while pouring in liquid. Then it is kneaded into a dough by hand. If you have time, you can refrigerate the dough for more than 2 hours before kneading it. It is convenient to operate, not so sticky, and the film can come out faster. I knead it directly without refrigeration

3. 

   Step3:The way to knead the dough is to knead it forward, roll it back and then rub it out. Combined with wrestling, the dough will come out faster

4. 

   Step4:When wrestling the dough, grab one side of the dough and throw it out and hit it on the console

5. 

   Step5:Fold the dough in half and wrap the air. Repeat for 90 degrees

6. 

   Step6:Drop and knead the dough until smooth. Add 30 grams of softened butter. Continue kneading and beatin

7. 

   Step7:Take a small piece of dough and slowly pull it around. It can pull out a thin and tough film. After breaking by mistake, the edge of the hole can be smooth

8. 

   Step8:Roll the dough into a bowl and cover it with plastic wra

9. 

   Step9:Ferment the dough in a warm place or in an oven. Ferment the dough to 23 times its size. Dip your fingers in the flour, rub the holes in the dough, do not collapse, do not retract, and then it will ferment

10. 

    Step10:Take out the dough and drain the gas produced by fermentation

11. 

    Step11:Divide the dough into 12 equal parts. Each is 50g. Roll each small dough round. Cover with plastic wrap and relax for about 10 minutes

12. 

    Step12:Take a small dough. Press it flat and squeeze out air. Roll it out slightly with a rolling pin

13. 

    Step13:Fold the top 1 / 3 of the dough inward and press with your hand

14. 

    Step14:Fold up 1 / 3 of the lower part of the dough. Tighten the necking

15. 

    Step15:Then put two hands on the two ends of the dough and gently press and knead the dough to weigh the thick dough between the two ends

16. 

    Step16:Make the other dough in turn. Put the dough on the baking tray lined with oil paper. There should be a gap between each dough. Do not stick it together

17. 

    Step17:Put it into the middle layer of the oven. Put a plate of hot water in the lower layer. Set the temperature to about 35 degrees. Take out the oven after fermenting to twice the size. Brush the egg liquid on the surface (out of the quantity). Use a sharp bread cutter to cut several knives on the fermented dough. Sprinkle coarse sugar on the surface

18. 

    Step18:After the oven is preheated to 200 ℃, send the dough to the oven. Bake at 200 ℃ for 1517 minutes. When the dough is golden on the surface, remove it from the oven to the cooling rack. It can be eaten after cooling. The uneaten dough shall be sealed for preservation

19. 

    Step19:Finished produc

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    Step20:

21. 

    Step21: